SOME OF OUR REVIEWS AND CUSTOMER COMMENTS - A WORKS IN PROGRESS....
Excerpts from the recent review by Scott McGeath (12/16/04) in The Stranger:
"Smokin' Pete's BBQ in Ballard...a smoked-meat Vatican."
"the brisket..is so seductively tender you'll blush."
"Pete's delivers quality meats, heavenly smoke, and tasty sauce --the holy trinity of barbecue."
To read the entire review - go to this link: www.thestranger.com/2004-12-16/chow2.html
Excerpts from The Seattle Times Dining Deals by Kathy Robinson, titled "Hankering for some good 'cue?
Pete's is your place." 12/10/2004
"Smokin' Pete's is the kind of joint that has you at hello.."
"Inside it's color-splashed and warm as a big fat wedge of sweet potato pie, which, surprise surprise, they also
have. Indeed, Smokin' Pete's seems to have just about everything a person might crave...the menu includes such unlikely bedfellows as Peking-style BBQ duck with plum sauce and Asian slaw, beer-battered catfish po-boy with a side of dirty rice, and good ol' BBQ Ribs with cole slaw, cornbread, and your choice of hot or original sauce."
Also rave reviews from Seattle Magazine (July, 2004):
"Eric Reinhardt, head chef and co-owner of Smokin' Pete's BBQ in Ballard, is a total meathead, and in the sauce-soaked world of slow-cookin', this is a compliment of the highest order....Reinhardt (balances) culinary tradition with progression, and this nod-to-the-past, wink-to-the-future philosophy is all over the menu."
JUST A FEW COMMENTS FROM OUR FABULOUS CUSTOMERS (We love ya'll, truly.):
"I have lived in Texas and Kansas City, and your barbecue meets the high standards of those places. The brisket was excellent as were the ribs. - Bob
"We just bought our house in the neighborhood because of you guys. We figured having great barbecue in the neighborhood was worth the extra 10K." - Two new regulars
"We just got back from touring Texas, and we found no brisket better than yours." - Band member and regular
ABOUT US
Smokin' Pete's BBQ is owned by Eric & Julie Reinhardt. Though Julie was born and raised in the Northwest, her daddy's family is from Alabama, with branches off to Georgia, Tennessee and Florida. She remembers her first taste of ribs at a joint just off the highway in Trussville, AL. She also remembers the copious choices of sides where things liked syrup drenched baked peaches were considered a salad. Her favorite traditional family gathering is a once a year potluck feast in the cemetery - so that all the family could come, living or passed on.
Though a veteran of the Seattle's restaurant scene, and with family in Augusta, Eric's love of barbecue started at home, experimenting with different woods on the Weber. In recent past he was sous chef for Madison Park's popular yet brief, Gypsy Restaurant. He was sous chef for Nancy Flume at Adriatica, chef at Portage Bay Cafe and he spun the line at Marco's Supperclub, Serafina, The Lush Life and others. Eric has incorporated barbecue in his menus whenever he could and enjoys bringing "Regional American and International Barbecue" to Ballard.
